Ingredients

The following ingredients have 4 Servings
  • 1 stalk lemongrass , thinly sliced
  • 1 tbsp lime juice
  • 1 tsp whole peppercorn
  • 1 tsp coriander seed
  • ½ tsp cumin seed
  • 6 green bird's-eye chillies , trimmed and halved
  • 4 garlic cloves , peeled
  • 5 shallots (use Thai if possible)
  • 3cm piece galangal or ginger, peeled and sliced
  • 1 rounded tsp shredded lime peel (if you can get it)
  • 2 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 level tsp shrimp paste
  • 2 tbsp vegetable or sunflower oil
  • 2 x 400g cans coconut milk
  • 2 heaped tbsp green curry paste
  • 500g skinless, boneless chicken breast , cut into thin strips
  • 100ml chicken stock , plus extra if necessary
  • 1-2 tbsp fish sauce
  • 2 tsp palm sugar (or light muscovado)
  • 4 lime leaves
  • 50g fine green bean , halved
  • 100g baby aubergine , diced (or Thai pea aubergines)
  • handful Thai basil , shredded
  • coriander leaves
  • 1 red chilli , thinly sliced
  • 1 spring onion , shredded and left to curl in ice cold water
  • lime wedges
  • Thai fragrant rice

Instruction

  • To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
  • Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.
  • To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.
  • Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.
  • To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.